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SummerSalad

Happy Monday!

I hope everyone had an amazing long weekend. We spent the entire weekend outdoors - lounging at the pool, working in our yard, watching the fireworks with friends, and finally enjoying some rest & relaxation on Sunday night with my family. It was the perfect summer weekend! How did you spend your 4th?

When it comes to cooking during the summer, I want recipes to be quick, easy, and not involve a hot oven. This summer salad is full of fresh ingredients and is simple to prepare.

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Summer Salad with Bocconcini & Homemade Ciabatta Croutons

Ingredients

1 bag arugula

1 cup mini heirloom tomatoes

1 container bocconcini (mini mozzarella balls), drained

1 package pancetta cubes

3 ear of corn, husked

1 cup basil, torn

1 loaf of ciabatta bread

Olive oil

2-3 garlic cloves

Sea salt

Freshly cracked pepper

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Balsamic Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 garlic clove, smashed

1 tsp. honey

1 tsp. Dijon mustard

Sea salt

Freshly cracked pepper

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Directions

Brush the corn with olive oil and grill the corn for 10-15 minutes, rotating so that each side is evenly browned. Or, wrap each ear of corn individually in damp paper towels, wrapping tightly, and microwave for 6-7 minutes. In a large bowl, place each ear of corn cut side down, and cut corn kernels off slicing vertically. Continue cutting each ear of corn until all of the kernels are removed.

Cut the ciabatta loaf in 1 inch slices, brushing each side lightly with olive oil. Place the bread on the grill and cook each side until grill marks are present and both sides are crispy, about 2-3 minutes per side. Lightly rub a garlic clove on each side of the bread, then season with salt and pepper. Repeat on each side of the bread until all of the slices are seasoned. Cut the bread into 1" squares and set aside.

Cook the cubed pancetta in a small saucepan over medium heat until crispy; about 5-6 minutes. Layer 2-3 paper towels over a plate and drain pancetta.

Combine the bocconcini, pancetta, corn, heirloom tomatoes, arugula, and basil in a large bowl.

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, mustard, garlic, salt & pepper. Pour the dressing over the salad and toss to combine. Add the croutons, and serve immediately.

Enjoy!